Fill medium/large saucepan halfway with water. Bring to a boil. Once boiling, remove from heat and add vermicelli noodles. Let sit for 6-8 minutes or until al dente; soft but with a bite. Drain and rinse with cold water, set aside.

Fill a large frying pan halfway with water and put over medium/low heat (3-4). Leave, as this will be for the spring roll wrappers.

Place vermicelli noodles, chicken, shrimp, carrot, cucumber, bean sprouts, basil, cilantro, and lettuce in individual bowls as shown below. Place a paper towel over a cutting board, also shown below.

Dip 1 spring roll wrapper (at a time) into warm water on stove. (Wrapper should be completely submerged). Wait 15-20 seconds or until wrapper starts to curl slightly at the edges, take out and place on paper towel. Gently un-peel any curled edges of spring roll wrapper.

Working quickly, place small amount of vermicelli noodles into wrapper. Add small amounts of basil, cilantro, bean sprouts, carrot, cucumber, chicken, & romaine, as shown in picture to the right. Fold in wrapper sides, then tightly roll up wrapper and filling, like a burrito.

Place onto serving tray and cover with cold, wet paper towel until served.

It is okay to refrigerate spring rolls up to 45 minutes, but best when served right away. Dip into pre-bought chili or peanut sauce (with each bite is my preference.) Enjoy!

Note: I am planning on making homemade dipping sauces for this recipe, but haven't had time yet. Will post with recipe as soon as I make it!